, if
they are to be served plain boiled, to wash and
scrub them thoroughly, and peel only a narrow
strip around the center. Potatoes should be
covered with boiling, salted water, cooked until
tender, the water drained off, and allowed to
remain in the kettle on the back of the stove for
a few minutes to thoroughly dry out before
serving. Put the largest potatoes into the pot
first.

_Escalloped_

Peel and slice raw; place in layers in a buttered
pan or dish with butter and salt between the
layers. Cover with milk (the dish should be
covered also); place in a slow oven for three
hours; uncover the dish for the last fifteen
minutes of the time.

_Lyonnaise_

Melt a piece of butter the size of an egg in a
frying pan. Add two onions sliced thin and two
good-sized cold potatoes sliced; cover, cook
slowly stirring with a fork occasionally. Serve
when brown.

_Spinach_

Pick over, reject the leaves that are yellow,
wilted, or very coarse; wash thoroughly in several
waters, drain, cut off the roots; put in a boiler
with just enough water to keep from sticking,
cover tight turning occasionally with a long fork.
Cook for about an hour. When tender drain off all
water, chop with a knife, season and serve. For a
garnish use hard-boiled eggs, sliced.

_Squash_

Large, yellow squashes should be cut in two, and
the seeds removed. Place in pan and roast in a hot
oven. When tender remove the brown skin that has
been formed on top of the squash, add butter and
salt and place the halves on a platter to serve.
Or the squash can be scooped out of the shell,
seasoned and served from a dish.

_String Beans_

Buy only those that are crisp and green or crisp
and yellow. The latter are called wax beans. Both
kinds should be young, that is, having only beans
of small size in them. Remove all strings by
taking the stem end in the thumb and fore finger,
break off near the end and take off with it the
string on one side of the bean. Do the same thing
at the other end of the bean. Break the bean once